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Oscar TP. Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: III. Dose Consumed Step. J Food Prot 2024; 87:100242. [PMID: 38360409 DOI: 10.1016/j.jfp.2024.100242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 02/06/2024] [Accepted: 02/09/2024] [Indexed: 02/17/2024]
Abstract
The Dose Consumed step of the Poultry Food Assess Risk Model (PFARM) for Salmonella and chicken gizzards was presented and compared to the Exposure Assessment step of Quantitative Microbial Risk Assessment (QMRA). The specific objectives were 1) to demonstrate the dose consumed step of PFARM for Salmonella and chicken gizzards; 2) to compare Salmonella dose consumed from cooked chicken gizzards to that from cross-contaminated and temperature-abused lettuce; 3) to determine if Salmonella dose consumed changed over time in a production chain; and 4) to compare PFARM and QMRA predictions of Salmonella dose consumed. The PFARM and QMRA were developed in an Excel notebook and simulated with @Risk. Salmonella prevalence and number data (P = 100) for chicken gizzards (56 g) and scenario analysis were used to address objectives 1, 2, and 4, whereas running windows of 60 consecutive chicken gizzard samples and scenario analysis were used to address objective 3. A lot size of 1,000 kg of chicken gizzards was simulated. Mean portion size was 168 g resulting in the simulation of 5,952 meals per lot. Of these, 3.69 ± 0.32% and 0.49 ± 0.07% (mean ± SD) resulted in Salmonella dose consumed of ≥1 per meal from cooked chicken gizzards and lettuce, respectively. However, the total Salmonella dose consumed per lot from cooked chicken gizzards (272 ± 27) was less (P ≤ 0.05) than from lettuce (6,050 ± 4,929) because of a few highly contaminated (>310 Salmonella) lettuce portions at consumption. Over time in the production chain, Salmonella prevalence and total dose consumed per lot changed (P ≤ 0.05) but the patterns differed. The QMRA predicted higher (P ≤ 0.05) Salmonella dose consumed per meal than PFARM. In part, this was because QMRA only simulated contaminated grams, whereas PFARM simulated contaminated and non-contaminated meals. However, other factors, which are discussed, also contributed to the overestimation of Salmonella dose consumed by QMRA.
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Affiliation(s)
- Thomas P Oscar
- United States Department of Agriculture, Agricultural Research Service, Northeast Area, Eastern Regional Research Center, Chemical Residue and Predictive Microbiology Research Unit, Room 2111, Center for Food Science and Technology, University of Maryland Eastern Shore Worksite, Princess Anne, MD 21853, USA.
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2
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Stathas L, Aspridou Z, Koutsoumanis K. Quantitative microbial risk assessment of Salmonella in fresh chicken patties. Food Res Int 2024; 178:113960. [PMID: 38309878 DOI: 10.1016/j.foodres.2024.113960] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Quantitative microbial risk assessment (QMRA) has witnessed rapid development within the context of food safety in recent years. As a means of contributing to these advancements, a QMRA for Salmonella spp. in fresh chicken patties for the general European Union (EU) population was developed. A two-dimensional (Second Order) Monte-Carlo simulation method was used for separating variability and uncertainty of model's parameters. The stages of industrial processing, retail storage, domestic storage, and cooking in the domestic environment were considered in the exposure assessment. For hazard characterization, a dose-response model was developed by combining 8 published dose-response models using a Pert distribution for describing uncertainty. The QMRA model predicted a mean probability of illness of 1.19*10-4 (5.28*10-5 - 3.57*10-4 95 % C.I.), and a mean annual number of illnesses per 100,000 people of 2.13 (0.96 - 6.59 95 % C.I.). Moreover, sensitivity analysis was performed, and variability in cooking preferences was found to be the most influential model parameter (r = -0.39), followed by dose-response related variability (r = 0.22), and variability in the concentration of Salmonella spp. at the time of introduction at the processing facility (r = 0.11). Various mitigation strategy scenarios were tested, from which, "increasing the internal temperature of cooking" and "decreasing shelf life" were estimated to be the most effective in reducing the predicted risk of illness. Salmonella-related illnesses exhibit particularly high severity, making them some of the most prominent zoonotic diseases in the EU. Regular monitoring of this hazard in order to further highlight its related parameters and causes is a necessary procedure. This study not only provides an updated assessment of Salmonella spp. risk associated with chicken patties, but also facilitates the identification of crucial targets for scientific investigation and implementation of real-world intervention strategies.
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Affiliation(s)
- Leonardos Stathas
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Zafiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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3
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Olsen JE, Frees D, Kyvsgaard NC, Barco L. Lack of correlation between growth, stress, and virulence phenotypes in strains of Salmonella enterica serovar Enteritidis, S. Typhimurium DT104, S. 4,12, b:- and S. Liverpool. Lett Appl Microbiol 2024; 77:ovae015. [PMID: 38366187 DOI: 10.1093/lambio/ovae015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/08/2024] [Accepted: 02/13/2024] [Indexed: 02/18/2024]
Abstract
Strains of Salmonella Enteritidis (SEnt, n = 10) and S. Typhimurium (STm, n = 11), representing clones with high impact on human health, and strains of S. 4,12: b:- (S412B n = 11) and S. Liverpool (SLiv, n = 4), representing clones with minor impact on human health were characterized for 16 growth, stress, and virulence phenotypes to investigate whether systematic differences exist in their performance in these phenotypes and whether there was correlation between performance in different phenotypes. The term serotype was not found to be predictive of a certain type of performance in any phenotype, and surprisingly, on average, strains of SEnt and STm were not significantly better in adhering to and invading cultured intestinal cells than the less pathogenic types. Forest analysis identified desiccation tolerance and the ability to grow at 42°C with high salt as the characters that separated serovars with low human health impact (S412B/SLiv) from serovars with high human health impact (SEnt/STm). The study showed that variation in phenotypes was high even within serovars and correlation between phenotypes was low, i.e. the way that a strain performed phenotypically in one of the tested conditions had a low predictive value for the performance of the strain in other conditions.
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Affiliation(s)
- John Elmerdahl Olsen
- Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Frederiksberg C., Denmark
| | - Dorte Frees
- Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Frederiksberg C., Denmark
| | - Niels Christian Kyvsgaard
- Department of Veterinary and Animal Sciences, University of Copenhagen, 1870 Frederiksberg C., Denmark
| | - Lisa Barco
- WOAH, National Reference Laboratory for Salmonella, Istituto Zooprofilattico Sperimentale delle Venezie, 35020, Legnaro, Padova, Italy
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4
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Chavez-Velado DR, Vargas DA, Sanchez-Plata MX. Bio-Mapping Salmonella and Campylobacter Loads in Three Commercial Broiler Processing Facilities in the United States to Identify Strategic Intervention Points. Foods 2024; 13:180. [PMID: 38254481 PMCID: PMC10813999 DOI: 10.3390/foods13020180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
The poultry industry in the United States is one of the largest in the world. Poultry consumption has significantly increase since the COVID-19 pandemic and is predicted to increase over 16% between 2021 and 2030. Two of the most significant causes of hospitalizations and death in the United States are highly related to poultry consumption. The FSIS regulates poultry processing, enforcing microbial performance standards based on Salmonella and Campylobacter prevalence in poultry processing establishments. This prevalence approach by itself is not a good indicator of food safety. More studies have shown that it is important to evaluate quantification along with prevalence, but there is not much information about poultry mapping using quantification and prevalence. In this study, enumeration and prevalence of Salmonella and Campylobacter were evaluated throughout the process at three different plants in the United States. Important locations were selected in this study to evaluate the effect of differences interventions. Even though there were high differences between the prevalences in the processes, some of the counts were not significantly different, and they were effective in maintaining pathogens at safe levels. Some of the results showed that the intervention and/or process were not well controlled, and they were not effective in controlling pathogens. This study shows that every plant environment is different, and every plant should be encouraged to implement a bio-mapping study. Quantification of pathogens leads to appropriate risk assessment, where physical and chemical interventions can be aimed at specific processing points with higher pathogen concentrations using different concentrations of overall process improvement.
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Affiliation(s)
| | | | - Marcos X. Sanchez-Plata
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (D.R.C.-V.); (D.A.V.)
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5
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Rodríguez A, Sacristán C, Iglesias I, de la Torre A. Salmonella assessment along the Spanish food chain: Likelihood of Salmonella occurrence in poultry and pig products is maintained across the food chain stages. Zoonoses Public Health 2023; 70:665-673. [PMID: 37612884 DOI: 10.1111/zph.13076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/29/2023] [Accepted: 08/11/2023] [Indexed: 08/25/2023]
Abstract
Salmonellosis is one of the most important foodborne diseases worldwide, including the European Union. Despite the One Health approach measures for risk assessment and risk management implemented by the European Union, the occurrence of disease and disease outbreaks remains high (e.g. 694 outbreaks were reported in 2020), highlighting the need of new assessment methods. Herein we applied machine learning using the random forests method to evaluate and identify key points regarding the occurrence of Salmonella sp. along the Spanish food chain during 2015-2020, using data provided by the Spanish Agency for Food Safety and Nutrition. We compared the role of the three categorical variables [product (20 categories), region (18 categories) and stage (11 categories)]. Salmonella presence was influenced by the three explanatory variables considered: first by product, followed by region and stage. The most determinant product for Salmonella probability was 'meat', while the most important stage was 'slaughterhouse'. Specifically, the highest values were found in pig and poultry meats. In these products, the Salmonella probability was high at the early and final stages of the food chain, although not at intermediate stages. The presence of Salmonella in the final stages (retail) of the food chain is of concern, as it can cause human cases of salmonellosis, including outbreaks. This study demonstrates the utility of the random forest method to identify key points and evaluate the control efforts. We recommend improving the surveillance and control measures, especially in the product and stages pointed out by our analysis, and enhancing the data collection harmonization among the different autonomous communities.
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Affiliation(s)
- Antonio Rodríguez
- Centro de Investigación en Sanidad Animal (CISA-INIA), CSIC, Valdeolmos, Spain
- Université Clermont Auvergne, INRAE, VetAgro Sup, UREP, Clermont-Ferrand, France
| | - Carlos Sacristán
- Centro de Investigación en Sanidad Animal (CISA-INIA), CSIC, Valdeolmos, Spain
| | - Irene Iglesias
- Centro de Investigación en Sanidad Animal (CISA-INIA), CSIC, Valdeolmos, Spain
| | - Ana de la Torre
- Centro de Investigación en Sanidad Animal (CISA-INIA), CSIC, Valdeolmos, Spain
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6
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Reta GG, Lopes SM, Martins de Aquino NS, Tondo EC. Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses. Food Microbiol 2023; 116:104347. [PMID: 37689416 DOI: 10.1016/j.fm.2023.104347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/11/2023] [Accepted: 07/31/2023] [Indexed: 09/11/2023]
Abstract
Chicken are among the main reservoirs of Salmonella, and slaughterhouses have been identified as key sites for cross-contamination of this pathogen. This study aimed to quantify the transfer rate of Salmonella in different cross-contamination scenarios found in chicken slaughterhouses. To this end, a pool of Salmonella spp. Was inoculated onto chicken carcasses and thighs, reaching out concentrations of 2-5 log10 CFU/g. After inoculation, carcasses and thighs were used to reproduce four cross-contamination scenarios based on industrial reality as follows: 1. Transfer of Salmonella from chicken carcasses to stainless steel and polyethylene surfaces; 2. Transfer of Salmonella between hanging chicken carcasses; 3. Transfer of Salmonella from stainless steel surfaces to chicken carcasses, and 4. Transfer of Salmonella from thighs to stainless steel and polyethylene surfaces. The results showed that the transfer rates (TR) of Salmonella on the chicken carcass to stainless steel and polyethylene were 25.77 ± 22.63% and 24.71 ± 13.93%, respectively, while the TR between hanged chicken carcasses was 5.11 ± 1.71%. When sliding carcasses through a stainless steel ramp, 41.47 ± 1.32% of the Salmonella present on the ramp adhered to the chicken carcasses, and the greater transfer seems to be linked to the wet surfaces. The transfer rates from the thighs to the stainless steel and polyethylene were 1.81 ± 0.66% and 9.0 ± 1.34%, respectively. Cross-contamination occurred regardless of the sample weight, time of contact, and amount of inoculum.
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Affiliation(s)
- Giulia Giugliani Reta
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil.
| | - Stefani Machado Lopes
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Nathanyelle Soraya Martins de Aquino
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Eduardo Cesar Tondo
- Laboratório de Microbiologia e Controle De Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal Do Rio Grande Do Sul (UFRGS), Brazil. Avenida Bento Gonçalves, 9500 - Campus Do Vale - Prédio 43212, CEP 91501-970, Porto Alegre, RS, Brazil
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7
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Vargas DA, Betancourt-Barszcz GK, Chávez-Velado DR, Sánchez A, Bueno López R, Sanchez-Plata MX. Bio-Mapping of Microbial Indicators and Pathogen Quantitative Loads in Commercial Broiler Processing Facilities in South America. Foods 2023; 12:3600. [PMID: 37835253 PMCID: PMC10572331 DOI: 10.3390/foods12193600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 09/21/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
A bio-mapping study was conducted with the aim of creating a microbiological baseline on indicator organisms and pathogens in commercial broiler processing facilities located in a country in South America. Whole chicken carcass and wing rinses were collected from five stages of the poultry processing line: live receiving (LR), rehanger (R), post-evisceration (PE), post-chilling (PC), and wings (W). Rinses (n = 150) were enumerated using the MicroSnap™ system for total viable counts (TVC) and Enterobacteriaceae (EB), while the BAX®-System-SalQuant® and BAX®-System-CampyQuant™ were used for Salmonella and Campylobacter, respectively. TVC and EB were significantly different between stages at the processing line (p < 0.01). There was a significant reduction from LR to PC for both microbial indicators. TVC and EB counts increased significantly from PC to W. Salmonella counts at PC were significantly different from the other stages at the processing line (p = 0.03). Campylobacter counts were significantly higher than the other stages at PC (p < 0.01). The development of bio-mapping baselines with microbial indicators showed consistent reduction up to the post-chilling stage, followed by an increase at the wings sampling location. The quantification of pathogens demonstrates that prevalence analysis as a sole measurement of food safety is not sufficient to evaluate the performance of processing operations and sanitary dressing procedures in commercial processing facilities.
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Affiliation(s)
| | | | | | | | | | - Marcos X. Sanchez-Plata
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (D.A.V.); (G.K.B.-B.); (D.R.C.-V.); (A.S.); (R.B.L.)
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8
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ARIBAM SD, NAKAYAMA M, OGAWA Y, SHIMOJI Y, EGUCHI M. Outer membrane protein BamA-based ELISA differentiates Salmonella-vaccinated chickens from naturally infected chickens. J Vet Med Sci 2023; 85:809-812. [PMID: 37316287 PMCID: PMC10466062 DOI: 10.1292/jvms.23-0133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Accepted: 06/06/2023] [Indexed: 06/16/2023] Open
Abstract
Salmonella often causes subclinical infection in chickens, but antibody tests can find infected individuals and control the spread of infection. In this study, the S. Typhimurium-specific outer membrane, β-barrel assembly machinery protein A (BamA), was overexpressed in Escherichia coli and purified as a coating antigen to develop a BamA-based enzyme-linked immuno sorbent assay for detecting Salmonella infection. The presence of anti-BamA IgG was detected in the sera of infected BALB/c mice, but not in that of heat-killed Salmonella-vaccinated mice. The assay was validated using White Leghorn chickens and showed similar results. The detection of BamA antibodies in the sera can differentiate infected chickens from vaccinated chickens. This assay will be useful for monitoring Salmonella infection in chickens and possibly in other animals.
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Affiliation(s)
- Swarmistha Devi ARIBAM
- Division of Infectious Animal Disease Research, National Institute of Animal Health, NARO, Ibaraki, Japan
| | - Momoko NAKAYAMA
- Division of Infectious Animal Disease Research, National Institute of Animal Health, NARO, Ibaraki, Japan
| | - Yohsuke OGAWA
- Division of Infectious Animal Disease Research, National Institute of Animal Health, NARO, Ibaraki, Japan
| | - Yoshihiro SHIMOJI
- Division of Infectious Animal Disease Research, National Institute of Animal Health, NARO, Ibaraki, Japan
| | - Masahiro EGUCHI
- Division of Infectious Animal Disease Research, National Institute of Animal Health, NARO, Ibaraki, Japan
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Cosby DE, Berrang ME, Frye J, Hinton A. Filter sterilized carcass rinsate for recovery of Salmonella species with various concentrations of cetylpyridinium chloride. Food Sci Nutr 2023; 11:4861-4866. [PMID: 37576050 PMCID: PMC10420860 DOI: 10.1002/fsn3.3463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 04/13/2023] [Accepted: 05/07/2023] [Indexed: 08/15/2023] Open
Abstract
Controlling Salmonella in poultry processing continues to be important to processors and consumers. Cetylpyridinium chloride (CPC) has proven to be effective in vitro in controlling Salmonella. This study evaluated the recovery of Salmonella after overnight storage in 4°C filter-sterilized carcass rinsate containing CPC from 0.44 to 909 ppm (μg/mL). Ten Salmonella serotypes (18 strains), of which 6 serotypes are commonly isolated from poultry products, were grown in Bacto-Tryptic Soy Broth overnight at 37°C. Serial dilutions of a CPC/propylene glycol solution were prepared in 24-well tissue culture plates containing filter-sterilized carcass rinsate. Approximately 107 cfu/mL of each Salmonella serotype was added to the appropriate wells. Inoculated plates were stored overnight at 4°C. After storage, triplicate plates of brilliant green agar with sulfapyridine (BGS) were surface inoculated with 10 μL of the contents for each well, streaked for isolation, and incubated at 37°C for 24 h. Three replications were conducted. The presence of typical colonies on BGS plates was recorded as growth and verified through biochemical and serological testing. Of the serotypes chosen, Salmonella Kentucky, Dublin, and Enteritidis were the least resistant to CPC with a median minimum inhibitory concentration (MIC) of 14.22 μg/mL (range from 3.55 to 56.88 μg/mL); S. Typhimurium demonstrated a median MIC of 114.00 μg/mL (range from 28.44 to 114.00 μg/mL). Residual CPC potentially remaining attached to a carcass or in the weep after processing could potentially alter which Salmonella serotype is recovered from a carcass rinse due to different growth patterns during regulatory testing, with a potential for more virulent strains not to be recovered.
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Affiliation(s)
- Douglas E. Cosby
- Poultry Microbiological Safety and Processing Research UnitU.S. National Poultry Research CenterAthensGeorgiaUSA
| | - Mark E. Berrang
- Poultry Microbiological Safety and Processing Research UnitU.S. National Poultry Research CenterAthensGeorgiaUSA
| | - Jonathan Frye
- Bacterial Epidemiology and Antimicrobial Resistance Research UnitU.S. National Poultry Research CenterAthensGeorgiaUSA
| | - Arthur Hinton
- Poultry Microbiological Safety and Processing Research UnitU.S. National Poultry Research CenterAthensGeorgiaUSA
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Lopez-Garcia AV, AbuOun M, Nunez-Garcia J, Nale JY, Gaylov EE, Phothaworn P, Sukjoi C, Thiennimitr P, Malik DJ, Korbsrisate S, Clokie MRJ, Anjum MF. Pathogen genomics and phage-based solutions for accurately identifying and controlling Salmonella pathogens. Front Microbiol 2023; 14:1166615. [PMID: 37234523 PMCID: PMC10206635 DOI: 10.3389/fmicb.2023.1166615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 04/03/2023] [Indexed: 05/28/2023] Open
Abstract
Salmonella is a food-borne pathogen often linked to poultry sources, causing gastrointestinal infections in humans, with the numbers of multidrug resistant (MDR) isolates increasing globally. To gain insight into the genomic diversity of common serovars and their potential contribution to disease, we characterized antimicrobial resistance genes, and virulence factors encoded in 88 UK and 55 Thai isolates from poultry; the presence of virulence genes was detected through an extensive virulence determinants database compiled in this study. Long-read sequencing of three MDR isolates, each from a different serovar, was used to explore the links between virulence and resistance. To augment current control methods, we determined the sensitivity of isolates to 22 previously characterized Salmonella bacteriophages. Of the 17 serovars included, Salmonella Typhimurium and its monophasic variants were the most common, followed by S. Enteritidis, S. Mbandaka, and S. Virchow. Phylogenetic analysis of Typhumurium and monophasic variants showed poultry isolates were generally distinct from pigs. Resistance to sulfamethoxazole and ciprofloxacin was highest in isolates from the UK and Thailand, respectively, with 14-15% of all isolates being MDR. We noted that >90% of MDR isolates were likely to carry virulence genes as diverse as the srjF, lpfD, fhuA, and stc operons. Long-read sequencing revealed the presence of global epidemic MDR clones in our dataset, indicating they are possibly widespread in poultry. The clones included MDR ST198 S. Kentucky, harboring a Salmonella Genomic Island-1 (SGI)-K, European ST34 S. 1,4,[5],12:i:-, harboring SGI-4 and mercury-resistance genes, and a S. 1,4,12:i:- isolate from the Spanish clone harboring an MDR-plasmid. Testing of all isolates against a panel of bacteriophages showed variable sensitivity to phages, with STW-77 found to be the most effective. STW-77 lysed 37.76% of the isolates, including serovars important for human clinical infections: S. Enteritidis (80.95%), S. Typhimurium (66.67%), S. 1,4,[5],12:i:- (83.3%), and S. 1,4,12: i:- (71.43%). Therefore, our study revealed that combining genomics and phage sensitivity assays is promising for accurately identifying and providing biocontrols for Salmonella to prevent its dissemination in poultry flocks and through the food chain to cause infections in humans.
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Affiliation(s)
| | - Manal AbuOun
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
| | - Javier Nunez-Garcia
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
| | - Janet Y. Nale
- Department of Veterinary and Animal Science, Scotland's Rural College, Inverness, United Kingdom
| | - Edouard E. Gaylov
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Preeda Phothaworn
- Department of Immunology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Chutikarn Sukjoi
- Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Parameth Thiennimitr
- Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Danish J. Malik
- Department of Chemical Engineering, Loughborough University, Loughborough, United Kingdom
| | - Sunee Korbsrisate
- Department of Immunology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Martha R. J. Clokie
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Muna F. Anjum
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
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11
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Biofilm Formation and Control of Foodborne Pathogenic Bacteria. Molecules 2023; 28:molecules28062432. [PMID: 36985403 PMCID: PMC10058477 DOI: 10.3390/molecules28062432] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/17/2023] [Accepted: 03/02/2023] [Indexed: 03/11/2023] Open
Abstract
Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance their resistance to antimicrobial agents, contributing to microbial persistence and toxicity. Thus, bacterial biofilm formation is part of the bacterial survival mechanism. However, if foodborne pathogens form biofilms, the risk of foodborne disease infections can be greatly exacerbated, which can cause major public health risks and lead to adverse economic consequences. Therefore, research on biofilms and their removal strategies are very important in the food industry. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. This review describes bacterial biofilm formation, elaborates on the problem associated with biofilms in the food industry, enumerates several kinds of common foodborne pathogens in biofilms, summarizes the current strategies used to eliminate or control harmful bacterial biofilm formation, introduces the current and emerging control strategies, and emphasizes future development prospects with respect to bacterial biofilms.
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12
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Prevalence and Antibiotic Resistance of Salmonella and Campylobacter Isolates from Raw Chicken Breasts in Retail Markets in the United States and Comparison to Data from the Plant Level. Life (Basel) 2023; 13:life13030642. [PMID: 36983798 PMCID: PMC10055585 DOI: 10.3390/life13030642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 03/02/2023] Open
Abstract
Chicken is the most popular meat in the United States, and consumers may be exposed to multidrug resistant Salmonella and Campylobacter through consumption of retail chicken breasts. This study aimed to (i) determine the percentage of raw, packaged, retail chicken breasts from 27 metro areas that tested positive for Salmonella and Campylobacter; (ii) investigate the antibiotic susceptibility profiles of a subset of the isolates; and (iii) compare the Salmonella prevalence data to establishment level Salmonella categorization data published by the U.S. Department of Agriculture (USDA). USDA Food Safety and Inspection Service (FSIS) Microbiology Laboratory Guidebook (MLG) methodology was used to isolate and identify Salmonella (n = 672), Campylobacter (n = 499) from 400 g samples. National Antimicrobial Resistance Monitoring System (NARMS) methodology was followed for antimicrobial susceptibility testing of Salmonella (n = 52) and Campylobacter (n = 16) isolates. Salmonella was found in 8.6% of samples and Campylobacter in 4.2%. Having a 3 rating in USDA’s Salmonella Categorization of Individual Establishments for chicken parts was predictive of having a higher Salmonella percent positive in our data set (p ≤ 0.05). A total of 73.1% of Salmonella isolates, and 62.5% of Campylobacter isolates were resistant to ≥one class of antibiotics, with 48.1% of Salmonella isolates resistant to ≥three classes. Current results support interventions that take a ‘farm-to-fork’ approach with distinction by poultry types and parts as well as serovars, to lower antibiotic resistant Salmonella infections in humans due to poultry. Highlights: Salmonella was found in 8.6% and Campylobacter in 4.2% of chicken breasts tested; A 3 rating by USDA was predictive of a higher Salmonella percent positive; 48.1% of Salmonella isolates were resistant to 3 or more classes of antibiotics.
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13
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Oscar TP. Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: I. Initial Contamination. J Food Prot 2023; 86:100036. [PMID: 36916573 DOI: 10.1016/j.jfp.2022.100036] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/02/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023]
Abstract
The Poultry Food Assess Risk Model (PFARM) project was initiated in 1995 to develop data collection and modeling methods for simulating the risk of salmonellosis from poultry food produced by individual production chains. In the present study, the Initial Contamination (IC) step of PFARM for Salmonella and chicken gizzards (CG) was conducted as a case study. Salmonella prevalence (Pr), number (N), and serotype/zoonotic potential (ZP) data (n = 100) for one sample size (56 g) of CG were collected at meal preparation (MP), and then Monte Carlo simulation (MCS) was used to obtain data for other sample sizes (112, 168, 224, 280 g). The PFARM was developed in Excel and was simulated with @Risk. Data were simulated using a moving window of 60 samples to determine how Salmonella Pr, N, and ZP changed over time in the production chain. The ability of Salmonella to survive, grow, and spread in the production chain and food, and then cause disease in humans was ZP, which was based on U. S. Centers for Disease Control and Prevention data for salmonellosis. Of 100 CG samples tested, 35 were contaminated with Salmonella with N from 0 to 0.809 (median) to 2.788 log per 56 g. Salmonella serotype Pr per 56 g was 16% for Kentucky (ZPmode = 1.1), 9% for Infantis (ZPmode = 4.4), 6% for Enteritidis (ZPmode = 5.0), 3% for Typhimurium (ZPmode = 4.9), and 1% for Thompson (ZPmode = 3.7). Results from MCS indicated that Salmonella Pr, N, and ZP among portions of CG at MP changed (P ≤ 0.05) over time in the production chain. Notably, the main serotype changed from Kentucky (low ZP) to Infantis (high ZP). However, the pattern of change for Salmonella Pr, N, and ZP differed over time in the production chain and by the statistic used to characterize it. Thus, a performance standard (PS) based on Salmonella Pr, N, or ZP at testing or MP will likely not be a good indicator of poultry food safety or risk of salmonellosis.
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Affiliation(s)
- Thomas P Oscar
- United States Department of Agriculture, Agricultural Research Service, Northeast Area, Eastern Regional Research Center, Chemical Residue and Predictive Microbiology Research Unit, University of Maryland Eastern Shore Worksite, Room 2111, Center for Food Science and Technology, Princess Anne, MD 21853, USA.
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14
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Thames HT, Fancher CA, Colvin MG, McAnally M, Tucker E, Zhang L, Kiess AS, Dinh TTN, Sukumaran AT. The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing. Animals (Basel) 2022; 12:ani12182460. [PMID: 36139320 PMCID: PMC9495152 DOI: 10.3390/ani12182460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
In poultry processing, Salmonella and Campylobacter contaminations are major food safety concerns. Peracetic acid (PAA) is an antimicrobial commonly used in commercial poultry processing to reduce pathogen prevalence so as to meet the USDA-FSIS performance standards. The objective of this study was to determine the prevalence of Salmonella and Campylobacter on broiler meat in various steps of commercial poultry processing in plants that use PAA. Post-pick, pre-chill, post-chill, and drumstick chicken samples were collected from three processing plants and mechanically deboned meat (MDM) was collected from two of the three plants. Each plant was sampled thrice, and 10 samples were collected from each processing step during each visit. Among the 420 samples, 79 were contaminated with Salmonella and 155 were contaminated with Campylobacter. Salmonella and Campylobacter contamination on the post-pick samples averaged 32.2%. Significant reductions in Salmonella and Campylobacter were observed in pre-chill to post-chill samples, where the prevalence was reduced from 34% and 64.4% to nondetectable limits and 1.1%, respectively (p < 0.001). Salmonella and Campylobacter remained undetectable on the drumstick samples in all three processing plants. However, the prevalence of Salmonella and Campylobacter on MDM was similar to the post-pick prevalence, which suggests substantial cross-contamination from post-chill to MDM.
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Affiliation(s)
- Hudson T. Thames
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Courtney A. Fancher
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Mary G. Colvin
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Mika McAnally
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Emily Tucker
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Li Zhang
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Aaron S. Kiess
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27607, USA
| | - Thu T. N. Dinh
- Tyson Foods, 2200 W. Don Tyson Parkway, Springdale, AR 72762, USA
| | - Anuraj T. Sukumaran
- Department of Poultry Science, Mississippi State University, Mississippi State, MS 39762, USA
- Correspondence:
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15
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review. Foods 2022; 11:foods11152331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Correspondence: ; Tel.: +34-987-291245
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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16
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O'Bryan CA, Ricke SC, Marcy JA. Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108539] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Akil L. Trends of Foodborne Diseases in Mississippi: Association with Racial and Economic Disparities. Diseases 2021; 9:diseases9040083. [PMID: 34842667 PMCID: PMC8628664 DOI: 10.3390/diseases9040083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/07/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Foodborne diseases are a major source of concern in USA. These diseases are a burden on public health and significantly contribute to the cost of health care. There is an urgent need to understand the contributing factors for such outbreaks, especially in Mississippi (MS), an agricultural state with low socioeconomic status. METHODS Secondary data for the current study were obtained from the Mississippi State Department of Health (MSDH) Epidemiology department for the study period 2010-2018. Data were for individuals with reported foodborne diseases cases. The data were analyzed to determine the pathogens' trend over time, the highest contributing pathogens to foodborne diseases, the significant geographical variation, and any significant differences in rates based on demographic variables. RESULTS Salmonella was the highest contributing pathogen to foodborne disease in MS. The study showed a seasonal variation in the trends of pathogens and a geographical variation, and no racial differences in the incidents of the foodborne diseases was observed. CONCLUSIONS Incidence rates of foodborne illness remain high in the state of Mississippi. A better understanding of high levels of foodborne infections caused by Salmonella, Shigella, and Campylobacter resulting from cultural food handling practices or socioeconomic factors will allow to provide guidelines and food safety preventive measures.
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Affiliation(s)
- Luma Akil
- Department of Behavioral and Environmental Health, School of Public Health, Jackson State University, Jackson, MS 39217, USA
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18
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Oscar TP. Development and validation of a neural network model for growth of
Salmonella
Newport from chicken on cucumber for use in risk assessment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15819] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thomas P. Oscar
- U. S. Department of Agriculture, Agricultural Research Service, Chemical Residue and Predictive Microbiology Research Unit, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne Maryland USA
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19
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Positive regulation of Type III secretion effectors and virulence by RyhB paralogs in Salmonella enterica serovar Enteritidis. Vet Res 2021; 52:44. [PMID: 33691799 PMCID: PMC7944605 DOI: 10.1186/s13567-021-00915-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 02/17/2021] [Indexed: 01/02/2023] Open
Abstract
Small non-coding RNA RyhB is a key regulator of iron homeostasis in bacteria by sensing iron availability in the environment. Although RyhB is known to influence bacterial virulence by interacting with iron metabolism related regulators, its interaction with virulence genes, especially the Type III secretion system (T3SS), has not been reported. Here, we demonstrate that two RyhB paralogs of Salmonella enterica serovar Enteritidis upregulate Type III secretion system (T3SS) effectors, and consequently affect Salmonella invasion into intestinal epithelial cells. Specifically, we found that RyhB-1 modulate Salmonella response to stress condition of iron deficiency and hypoxia, and stress in simulated intestinal environment (SIE). Under SIE culture conditions, both RyhB-1 and RyhB-2 are drastically induced and directly upregulate the expression of T3SS effector gene sipA by interacting with its 5′ untranslated region (5′ UTR) via an incomplete base-pairing mechanism. In addition, the RyhB paralogs upregulate the expression of T3SS effector gene sopE. By regulating the invasion-related genes, RyhBs in turn affect the ability of S. Enteritidis to adhere to and invade into intestinal epithelial cells. Our findings provide evidence that RyhBs function as critical virulence factors by directly regulating virulence-related gene expression. Thus, inhibition of RyhBs may be a potential strategy to attenuate Salmonella.
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20
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Tazehabadi MH, Algburi A, Popov IV, Ermakov AM, Chistyakov VA, Prazdnova EV, Weeks R, Chikindas ML. Probiotic Bacilli Inhibit Salmonella Biofilm Formation Without Killing Planktonic Cells. Front Microbiol 2021; 12:615328. [PMID: 33679639 PMCID: PMC7925639 DOI: 10.3389/fmicb.2021.615328] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 01/26/2021] [Indexed: 12/24/2022] Open
Abstract
Salmonellosis is a foodborne infection caused by Salmonella. Domestic poultry species are one of the main reservoirs of Salmonella, which causes the foodborne infection salmonellosis, and are responsible for many cases of animal-to-human transmission. Keeping backyard chickens is now a growing trend, increasing the frequency of direct contact with the flock and, by consequence, the incidence of Salmonella infections. Bacillus subtilis KATMIRA1933 and Bacillus amyloliquefaciens B-1895 are probiotic bacilli that produce the bacteriocins subtilosin A and subtilin, respectively. The antimicrobial activity of the two strains was determined against the reference strain Micrococcus luteus ATCC 10420. The cell-free supernatant of B. subtilis KATMIRA1933 inhibited biofilm formation by Salmonella enterica subsp. enterica serovar Hadar, Salmonella enterica subsp. enterica serovar Enteritidis phage type 4, and Salmonella enterica subsp. enterica serovar Thompson by 51.1, 48.3, and 56.9%, respectively. The cell-free supernatant of B. amyloliquefaciens B-1895 inhibited the biofilm formation of these Salmonella strains by 30.4, 28.6, and 35.5%, respectively. These findings suggest that the bacillus strains may have the potential to be used as probiotics and antibiotic alternatives for the control of Salmonella in poultry. The number of planktonic cells was unaffected by treatment with the cell-free supernatant. A co-culture of the Salmonella strains with either bacilli showed no signs of growth inhibition, suggesting that it might have been quorum sensing that is affected by the two Bacillus strains.
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Affiliation(s)
- Mahtab Hassanpour Tazehabadi
- Department of Biological Sciences, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, United States
| | - Ammar Algburi
- Department of Biotechnology, College of Science, University of Diyala, Baqubah, Iraq
- Department of Scholarship and Cultural Relation, Presidency of Diyala University, Baqubah, Iraq
| | - Igor V. Popov
- Research Laboratory «Agrobiotechnology Center», Don State Technical University, Rostov-on-Don, Russia
| | - Alexey M. Ermakov
- Research Laboratory «Agrobiotechnology Center», Don State Technical University, Rostov-on-Don, Russia
| | - Vladimir A. Chistyakov
- Research Laboratory «Agrobiotechnology Center», Don State Technical University, Rostov-on-Don, Russia
| | - Evgeniya V. Prazdnova
- Experimental Mutagenesis Laboratory, Southern Federal University, Rostov-on-Don, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, United States
| | - Michael L. Chikindas
- Research Laboratory «Agrobiotechnology Center», Don State Technical University, Rostov-on-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, United States
- I. M. Sechenov First Moscow State Medical University, Moscow, Russia
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21
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Nale JY, Vinner GK, Lopez VC, Thanki AM, Phothaworn P, Thiennimitr P, Garcia A, AbuOun M, Anjum MF, Korbsrisate S, Galyov EE, Malik DJ, Clokie MRJ. An Optimized Bacteriophage Cocktail Can Effectively Control Salmonella in vitro and in Galleria mellonella. Front Microbiol 2021; 11:609955. [PMID: 33552020 PMCID: PMC7858669 DOI: 10.3389/fmicb.2020.609955] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 12/07/2020] [Indexed: 12/14/2022] Open
Abstract
Salmonella spp. is a leading cause of gastrointestinal enteritis in humans where it is largely contracted via contaminated poultry and pork. Phages can be used to control Salmonella infection in the animals, which could break the cycle of infection before the products are accessible for consumption. Here, the potential of 21 myoviruses and a siphovirus to eliminate Salmonella in vitro and in vivo was examined with the aim of developing a biocontrol strategy to curtail the infection in poultry and swine. Together, the phages targeted the twenty-three poultry and ten swine prevalent Salmonella serotype isolates tested. Although individual phages significantly reduced bacterial growth of representative isolates within 6 h post-infection, bacterial regrowth occurred 1 h later, indicating proliferation of resistant strains. To curtail bacteriophage resistance, a novel three-phage cocktail was developed in vitro, and further investigated in an optimized Galleria mellonella larva Salmonella infection model colonized with representative swine, chicken and laboratory strains. For all the strains examined, G. mellonella larvae given phages 2 h prior to bacterial exposure (prophylactic regimen) survived and Salmonella was undetectable 24 h post-phage treatment and throughout the experimental time (72 h). Administering phages with bacteria (co-infection), or 2 h post-bacterial exposure (remedial regimen) also improved survival (73-100% and 15-88%, respectively), but was less effective than prophylaxis application. These pre-livestock data support the future application of this cocktail for further development to effectively treat Salmonella infection in poultry and pigs. Future work will focus on cocktail formulation to ensure stability and incorporation into feeds and used to treat the infection in target animals.
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Affiliation(s)
- Janet Y Nale
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Gurinder K Vinner
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Viviana C Lopez
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Anisha M Thanki
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Preeda Phothaworn
- Department of Immunology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Parameth Thiennimitr
- Department of Microbiology, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Angela Garcia
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
| | - Manal AbuOun
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
| | - Muna F Anjum
- Department of Bacteriology, Animal and Plant Health Agency, Weybridge, United Kingdom
| | - Sunee Korbsrisate
- Department of Immunology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Edouard E Galyov
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
| | - Danish J Malik
- Department of Chemical Engineering, Loughborough University, Loughborough, United Kingdom
| | - Martha R J Clokie
- Department of Genetics and Genome Biology, University of Leicester, Leicester, United Kingdom
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22
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Oscar T. Salmonella Prevalence Alone Is Not a Good Indicator of Poultry Food Safety. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2021; 41:110-130. [PMID: 32691435 DOI: 10.1111/risa.13563] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/23/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
Salmonella is a leading cause of foodborne illness (i.e., salmonellosis) outbreaks, which on occasion are attributed to ground turkey. The poultry industry uses Salmonella prevalence as an indicator of food safety. However, Salmonella prevalence is only one of several factors that determine risk of salmonellosis. Consequently, a model for predicting risk of salmonellosis from individual lots of ground turkey as a function of Salmonella prevalence and other risk factors was developed. Data for Salmonella contamination (prevalence, number, and serotype) of ground turkey were collected at meal preparation. Scenario analysis was used to evaluate effects of model variables on risk of salmonellosis. Epidemiological data were used to simulate Salmonella serotype virulence in a dose-response model that was based on human outbreak and feeding trial data. Salmonella prevalence was 26% (n = 100) per 25 g of ground turkey, whereas Salmonella number ranged from 0 to 1.603 with a median of 0.185 log per 25 g. Risk of salmonellosis (total arbitrary units (AU) per lot) was affected (p ≤ 0.05) by Salmonella prevalence, number, and virulence, by incidence and extent of undercooking, and by food consumption behavior and host resistance but was not (p > 0.05) affected by serving size, serving size distribution, or total bacterial load of ground turkey when all other risk factors were held constant. When other risk factors were not held constant, Salmonella prevalence was not correlated (r = -0.39; p = 0.21) with risk of salmonellosis. Thus, Salmonella prevalence alone was not a good indicator of poultry food safety because other factors were found to alter risk of salmonellosis. In conclusion, a more holistic approach to poultry food safety, such as the process risk model developed in the present study, is needed to better protect public health from foodborne pathogens like Salmonella.
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23
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Choi J, Kim WK. Dietary Application of Tannins as a Potential Mitigation Strategy for Current Challenges in Poultry Production: A Review. Animals (Basel) 2020; 10:ani10122389. [PMID: 33327595 PMCID: PMC7765034 DOI: 10.3390/ani10122389] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/26/2020] [Accepted: 12/03/2020] [Indexed: 12/13/2022] Open
Abstract
Simple Summary There are diverse challenges in the poultry production industry that decrease the productivity and efficiency of poultry production, impair animal welfare, and pose issues to public health. Furthermore, the use of antibiotic growth promoters (AGP) in feed, which have been used to improve the growth performance and gut health of chickens, has been restricted in many countries. Tannins, polyphenolic compounds that precipitate proteins, are considered as alternatives for AGP in feed and provide solutions to mitigate challenges in poultry production due to their antimicrobial, antioxidant, anti-inflammatory and gut health promoting effects. However, because high dosages of tannins have antinutritional effects when fed to poultry, determining appropriate dosages of supplemental tannins is critical for their potential implementation as a solution for the challenges faced in poultry production. Abstract The poultry industry has an important role in producing sources of protein for the world, and the size of global poultry production continues to increase annually. However, the poultry industry is confronting diverse challenges including bacterial infection (salmonellosis), coccidiosis, oxidative stress, including that caused by heat stress, welfare issues such as food pad dermatitis (FPD) and nitrogen and greenhouse gasses emissions that cumulatively cause food safety issues, reduce the efficacy of poultry production, impair animal welfare, and induce environmental issues. Furthermore, restrictions on the use of AGP have exacerbated several of these negative effects. Tannins, polyphenolic compounds that possess a protein precipitation capacity, have been considered as antinutritional factors in the past because high dosages of tannins can decrease feed intake and negatively affect nutrient digestibility and absorption. However, tannins have been shown to have antimicrobial, antioxidant and anti-inflammatory properties, and as such, have gained interest as promising bioactive compounds to help alleviate the challenges of AGP removal in the poultry industry. In addition, the beneficial effects of tannins can be enhanced by several strategies including heat processing, combining tannins with other bioactive compounds, and encapsulation. As a result, supplementation of tannins alone or in conjunction with the above strategies could be an effective approach to decrease the need of AGP and otherwise improve poultry production efficiency.
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Thames HT, Theradiyil Sukumaran A. A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures. Foods 2020; 9:E776. [PMID: 32545362 PMCID: PMC7353592 DOI: 10.3390/foods9060776] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/03/2020] [Accepted: 06/10/2020] [Indexed: 12/16/2022] Open
Abstract
Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.
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25
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Machado SCA, Pereira VLA, Aquino MHC, Giombeli A, Rodrigues DP, Nascimento ER. Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2019-1196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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